"Tomatoes, red, ripe and fresh from summer vines... tomatoes green for pies, pickles, and other good dishes after the first light frost of fall... tomatoes for winter and early spring 'put up' plain or in juice, catsup, chili sauce, relishes, marmalades... The calendar round, tomatoes add their special note of bright color, tempting flavor, and vitamin values... One good-sized, vine-ripened tomato will give you about half your day's quota of vitamin C, as well as a general amount of vitamin A. To get the most from tomatoes, eat them raw and fresh. But remember they hold a large share of their vitamins even when cooked or canned." Digitized by Central University Libraries, Southern Methodist University http://digitalcollections.smu.edu/all/



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"AWI-104."

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